Korean Beef Power Bowls
With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.
This has seriously been my go-to bowls all summer long!
And yes, for those of you wondering, Chiberia has officially transitioned into the hottest summer ever. So hot, we took Butters to the best ever corgi pool pawty to cool off!
But aside from baby corgis, shark fin life vests, and floating corgi butts, can we talk about these bomb power bowls?
Sitting on a bed of farro, we have everyone’s favorite Korean beef made with crumbled ground beef (but you can substitute ground turkey or chicken if you prefer), caramelized kimchi, shredded cabbage, and avocado slices drizzled with my favorite Sriracha mayo.
If you have a lower tolerance for heat but love love Sriracha, I would add a little less, and add more, to taste.
You can even make this ahead of time and hold off on the avocado slices to make this the perfect meal prep for the entire week. That’s basically what I did for the last 2 weeks!
Korean Beef Power Bowls
Ingredients
For the Korean beef
For the kimchi
- 2 teaspoons sesame oil
- 1 cup chopped kimchi
- 1 teaspoon sugar
For the Sriracha mayonnaise
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 2 teaspoons freshly squeezed lime juice
For the bowls
- 1 cup farro
- 1 ½ cups shredded purple cabbage
- 1 avocado, halved, peeled, seeded and thinly sliced
- 2 green onions, thinly sliced
- ¼ teaspoon sesame seeds
Instructions
- FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
- Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
- FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
- FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
- FOR THE BOWLS: Cook farro according to package instructions.
- Divide farro into bowls. Top with ground beef mixture, kimchi, cabbage and avocado, drizzled with Sriracha mayonnaise and garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
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This was SO yummy! I quick pickled a cucumber with some rice wine vinegar and sugar and added carrots as well. Didn’t have farro so I served over brown rice – definitely will be a regular in the dinner rotation.
This is so delicious! My husband and I lived in Korea for a few years, so we love any chance to incorporate Korean flavors into our cooking. We will definitely be making this again!
We have done this recipe several times, today we tried it with steak pieces instead of ground beef and it was so delicious!! Thank you for all these recipes!!
Delicious! The beef is savory and sweet, and the sriracha mayo has the perfect amount of heat! I also threw in some cucumbers and carrots. Will definitely make again!
My husband and I make this literally almost weekly. It never leaves our regular rotation! We now come to Damn Delicious all the time. This recipe is THAT life changing. Thank you Chungah!
I made this last night to take a break from leftover Thanksgiving. Everyone loved it. I used impossible ground “beef”. It worked out very well. Exactly what we needed after heavy comfort foods.
Wow. Wonderful! Make it!
Delicious!! Used brown rice instead of farro and added some chopped romaine for added bulk and crunch. We Loved it!! Definitely making again!
I could eat this every day. The combination of flavors (salty, sweet, and umami) and textures (chewy meat, crunchy veggies) is so appealing. I use whatever “great grains” I have on hand (usually a mixture of farro, quinoa, bulghur, and brown rice) and it’s always delicious. So glad to have found “Damndelicious”!
This is my new favorite meal to make. I never seem to get tired of it. I substituted the beef for ground vension because that’s what we had on hand. I wasn’t sure it would turn out, but it tastes amazing. The sriracha mayo sauce is soooo good, don’t omit!
This has become a regular meal in our household! My husband’s not a big kimchi fan, so we take whatever vegetables we have on hand – zucchini, onions, carrots, peppers, etc. – and cook it down in an extra batch of the sauce. It’s an amazing mix of textures and flavors and the sauce is to die for!
Fantastic dish!! Made following recipe exactly and love it!! Thank you!
Outstanding! I added a few extra green onions and sautéed the white and light green part when adding the sauce to the meat. I also added 1 tablespoon of water to sauce. Thank you for the great recipe.
Is the jarred Kimchi sold at Trader Joes good for this recipe? Did you make yours with jarred Kimchi or is there a recipe for making it fresh that is better. I can’t wait to try it!
I loved this! I added a soft boiled egg. I loved this so much I bought 2 of the meal prep books. One for me and one for a gift.
This recipe was real good! The only thing I would do differently next time is switch faro out for something else. I never had it before so I thought i would give it a go and it almost ruined it .. But everything else was soo good turned out yummy!
Super tasty and really easy. I halved the sugar and used broccoli slaw instead of cabbage because that’s what I had. It was a hit with everyone.
This is excellent. Thanks!
Sweet! Thanks Caitlin.
Just saw this and want to make asap! Looks delish!
I was wondering if you had an easy recipe for Korean Bibimbap using ground beef? This reminds me of this.
Yes, I sure do! It’s in my second cookbook! 🙂
https://www.amazon.com/Damn-Delicious-Meal-Prep-Low-Calorie/dp/1538729423/
omg thanks! I have your 2nd book! 🙂 lol
This was so freakin’ good. Easy peasy but it tasted like I worked long and hard on it. I’m 20 weeks pregnant and have a 10 month old who thinks the floor is hot lava. Suffice to say I’m cooking with one hand most of the time lately and this recipe was totally doable. This is going in my regular rotation. Thank you!